Cheese and Spinach Puff Pastry Pockets
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Yields:
-
12 appetizers
ingredients
- 12 frozen puff pastry shells, unthawed
- 1 cup heavy cream
- 1⁄4 cup whole milk
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 (16 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 1⁄4 cups Fontina cheese, grated
- 1⁄4 cup parmesan cheese, freshly grated
- 3 -5 green onions, finely chopped
directions
- Preheat the oven to 400 degrees F.
- Line a heavy large baking sheet with parchment paper.
- Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes.
- Using a small knife, cut out the center of the pastry shells.
- Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl.
- Stir in the spinach, Fontina cheese, Parmesan, and green onions.
- Spoon the spinach mixture into the baked pastry shells.
- Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes.
- Transfer the pastries to a platter and serve.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!